Refreshing cucumber tossed in tangy soy-sesame dressing with a spicy kick. Light, crunchy, and quick to prepare.
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers, trimmed
02 - 2 scallions, thinly sliced
→ Dressing
03 - 3 tbsp low sodium soy sauce
04 - 1 1/2 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 1 1/2 tsp sugar or honey
07 - 1 garlic clove, finely grated
08 - 1 tsp fresh ginger, grated
09 - 1/2 to 1 tsp chili flakes, to taste
→ Garnish
10 - 1 tbsp sesame seeds (white or black)
11 - 1 tbsp fresh cilantro, chopped (optional)
# Directions:
01 - Wash and dry cucumbers, slice lengthwise in half, then cut into 1/4-inch thick half-moon slices.
02 - Place cucumber slices and scallions in a large resealable bag or airtight container.
03 - Whisk together soy sauce, rice vinegar, sesame oil, sugar, grated garlic, ginger, and chili flakes until sugar is fully dissolved.
04 - Pour dressing over cucumbers and scallions, seal bag or container, and shake vigorously for 30 seconds to coat evenly.
05 - Refrigerate for at least 10 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and sprinkle with sesame seeds and optional cilantro before serving.
